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Herb-Stuffed Leg of Lamb

1 1/2 cups coarsely chopped fresh flat-leaf parsley
3 garlic cloves
1 tablespoon finely chopped fresh chives
1 (2 1/2 lb) boneless leg of lamb
1 tablespoon plus 3/4 teaspoon kosher salt
3/4 teaspoon black pepper
2 tablespoons olive oil

Special equipment: kitchen string; an instant-read thermometer

> Put oven rack in middle position and preheat oven to 350 F.
> Finely chop parsley and garlic together and transfer to a small bowl, then stir in chives.
> Open lamb like a book, fat side down, on a work surface and sprinkle with 3/4 teaspoon kosher salt and 1/2 teaspoon pepper. Spread herb mixture evenly over lamb, then fold lamb back into original shape and tie with string at 1 inch intervals. Pat lamb dry and transfer to a small roasting pan. Rub lamb with oil and sprinkle with remaining tablespoon salt and remaining 1/4 teaspoon pepper.
> Roast lamb until thermometer inserted diagonally 2 inches into lamb averages 135 to 140 F for medium-rare (test in several places, as different parts of leg cook at different speeds), 40 to 50 minutes. Transfer to a plate and let stand, loosely covered with foil, 30 minutes before slicing. Cut off and discard string and serve lamb warm or at room temperature.

Cooks note:
Lamb can be roasted 1 day ahead and cooled, uncovered, then chilled, wrapped in plastic wrap. Slice while cold, then rewrap and bring to room temperature before serving.